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Welcome to Gast Family Dairy
Serving Pierce & surrounding counties

All kinds of Recipes

Farmer" Cheese


By Claudia Lucero 

Total Hands On Time: 30 min

Preparation Time: 5 min

Cook Time: 25 min

Yield: About 1/2 pound

This farmers cheese recipe is perfect

• 1 quart (4 cups) cow’s milk, any type (do not use ultra-pasteurized as the curds won’t form) Note: Lower fat milk yields less cheese.
• 1/8 cup vinegar (basic white, white wine, or apple cider) OR 1/8 cup lemon or lime juice
• 1/4 teaspoon salt to taste (sea salt, flake salt, or any salt you like)
• Ground pepper and/or herbs of your choice (dry or fresh will work)


• 2-quart saucepan or stockpot
• Slotted spoon or small mesh strainer
• 1-quart bowl

1. Pour the milk into the saucepan and heat it on medium as you stir. Look for foam around the inside edges of the pot as well as little simmer bubbles coming from the bottom — not a rolling boil, but close.
2. When you see the bubbles as described, start slowly pouring in the vinegar (you may not need it all) and stir gently to incorporate it until you see the clear separation of curds (white solids) and whey (clearish liquid). The separation you see is called coagulation.
3. When you see coagulation and the liquid no longer looks like plain milk, turn the heat to low and stir the curds very, very gently as you cook them for 2 more minutes.
4. Turn off the heat and use the slotted spoon or strainer to scoop the curds into the bowl while leaving behind in the saucepan as much whey as possible. When you have all of the curds, drain any whey that has collected in the bowl.
5. Add salt and pepper (and herbs, if you like) to taste. Stir them into the curds evenly and…

Voilà, YOU MADE CHEESE! To be specific, you made a directly acidified farmers cheese. It will taste great crumbled onto salads, pizza, tacos, and chili or just eaten simply with crusty bread and ripe tomatoes.
And did you time yourself? Well under an hour. (I told you!) Congratulations — this is just the beginning.

Fresh Yogurt



  • 4 cups whole milk
  • 3 tablespoons thick yogurt with live and active cultures

Special Equipment

  • A deep-fry or candy thermometer



  • Heat milk in a medium saucepan over medium heat, stirring and scraping bottom of pan often with a heatproof spatula (for a smooth yogurt, take care not to incorporate too much air), until thermometer registers 185°.
  • Reduce heat to low and cook milk, without stirring or letting it heat above 185°, for 20-25 minutes (it will be slightly thicker at the longer cook time).
  • Place pot in a large bowl filled with ice water. Stir constantly until thermometer registers 110° (don't go below). Immediately and gently stir in yogurt. Pour mixture into a 32-ounce jar. Cover jar and place in a warm spot in kitchen. Let mixture sit for 10-12 hours (do not disturb jar).
  • Taste yogurt. If you prefer a thicker, tangier yogurt, let it stand 5-8 hours longer. Refrigerate. Remember to reserve 3 tablespoons for your next batch!

Jamaican Goat Curry



  • 1/4 cup vegetable oil
  • 3 pounds bone-in goat meat for stew (about 2-inch chunks) we use ribs and shoulders as well.
  • 2 medium onions, chopped medium (about 2 cups)
  • 3 medium cloves garlic, smashed
  • 4 to 5 tablespoons Jamaican curry powder (spicy or non spicy)
  • 2 to 3 habañero or Scotch bonnet peppers, seeded and chopped. These are optional but you can replace them with a milder pepper of cayenne pepper to taste
  • A 2-inch piece of ginger, peeled and minced (about 2 tablespoons minced)
  • 1 quart chicken broth
  • Kosher salt
  • artichoke hearts
  • 4 carrots cut
  • 2 stalks of celery
  • 1 can of coconut milk


  1. Heat 2 tablespoons oil in a 3 quart saucepan or dutch oven over medium-high heat until shimmering.  Brown on all sides, about 6 minutes. 
  2. Add onions and garlic. Cook, stirring frequently, until onions are softened, about 4 minutes. Add curry powder and cook, stirring constantly until fragrant, about 30 seconds.
  3. Add ginger and pepper and cook, stirring frequently, until fragrant, about 1 minute.  Add chicken broth to the pot, along with the browned meat. Add 2 teaspoons kosher salt. Scrape up any browned bits from bottom of pot, cover the pot, and cook for 2 hours at 225* until the meat falls off the bone . The cook time will vary.
  4. When the goat is tender and falling off the bone let it cool enough to de-bone and put back in the pot and add 1 can of coconut milk. Season to taste with more salt, and serve.

Feta Cheese


  • A large pot (if metal, be sure it's non-reactive such as stainless steel)
  • A wooden spoon
  • Colander
  • Curd knife or other long blade knife
  • Thermometer (Basic or Digital)
  • Butter muslin or tea towel



  1. Warm the milk in a stainless steel (or other non-reactive) pot to 86°F. If using calcium chloride, incorporate the mixture of diluted calcium chloride into the milk as the milk starts to warm up.
  2. Add the culture to the milk and stir thoroughly. Allow the milk to sit undisturbed for an hour at room temperature.
  3. Once the milk is ready, dilute the rennet in 1/4 cup cool water. Mix the rennet/water into the milk using an up-and-down motion with your spoon (not a stirring motion). Incorporate the rennet but do not over-mix.
  4. Place a lid on the pot and let the milk mixture sit undisturbed overnight. The next morning, check that the milk has gelled and there is a clean break in the curd.
  5. Use a knife to cut the curd into 1/2-inch cubes. If necessary, use very clean hands to check the bottom of the pot for curds that may have been missed.
  6. Gently stir the curd off and on over the next 20 minutes. The curds should become somewhat retracted.
  7. Place a tea towel, cotton bag, butter muslin, or multi-layered cheese cloth in a colander. Pour in the curds and allow the visible whey to drain off. Once the whey has drained, tie the cloth in knots and hang it over the sink or a bowl. Allow the curd to drain for another 4 hoursor until no more whey drips off.


While feta can be eaten fresh, the flavor is more pronounced if it is aged in a brine solution.

  1. Make a brine solution using 1/3 cup non-iodized salt and 1/2 gallon of water.
  2. Place the curds in the brine solution in a jar with a lid in the fridge.
  3. Brine for 4 to 5 days if using store-bought goat milk or for 30 days if using farm-fresh goat milk. Ours has never made it in the brine more than a few days. It gets eaten!


Homemade Face Wash

What you will need 

I bar or your favorite home made soap.  I like to use an oatmeal, hemp or light any other light soap

1 1/2 cups of filtered water


1 cheese grater

small sauce pan. 

and a pump soap dispenser

Grate 1/4 cup of your bar soap

combine with water in the sauce pan and heat gently. 

it should take about 5 minutes or so to melt. swirl gently to help it along

When it has melted let cool to room temp.

It should have a soft gelatinous texture. 

Swirl again to mix trying to keep the amount of bubbles to a minimum and pour into your favorite pump bottle. 

Goat Ice cream

cherry & walnut goat ice cream


Creamy and slightly tangy, this decadent ice cream is definitely unique


  • 3 cups goat’s milk
  • 1/3 cup plus 2 tbsp honey
  • 2 egg yolks
  • 1 pint of cream
  • 1/2 tbsp whiskey
  • 3/4 cup chopped walnuts
  • 1 tbsp honey
  • 1/2 cup cherries, cut in half and pitted


  1. Combine goat’s milk and honey in a medium sauce pan and bring to a simmer (this should take about 12 to 15 minutes), stirring often
  2. Lightly beat egg yolks in a medium bowl. Slowly mix in about a 1/2 cup of the hot milk, to temper the yolks . Pour the egg and milk mixture on the sauce pan and continue cooking over medium-low heat for another 5 minutes, stirring constantly until it thickens slightly
  3. Remove from heat, strain and let it cool. Once it’s cool, refrigerate for at least 4 hours or overnight.
  4. Add cream and whiskey to the cold mixture and pour into the ice cream maker. Churn according to manufacturer’s directions
  5. While the ice cream is churning, prepare the caramelized walnuts. Combine walnuts and 1 tbsp honey in a non stick skillet. Cook over medium heat for about 4 minutes, stirring often. Set aside to cool
  6. Once the ice cream is ready, fold in caramelized walnuts and cherries

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Grate 1/4 cup of your bar soap

combine with water in the sauce pan and heat gently. 

it should take about 5 minutes or so to melt. swirl gently to help it along

When it has melted let cool to room temp.

It should have a soft gelatinous texture. 

Swirl again to mix trying to keep the amount of bubbles to a minimum and pour into your favorite pump bottle. 

Thank you to May I have that Recipe.